This is rich, delicious and EASY! Thanks Southern Living Magazine...you've done it again!
1/2 (15 oz) pkg refrigerated pie crusts
6 oz unsweetened chocolate baking squares
1 (14 oz) can sweetened condensed milk
1 (8 oz) container frozen whipped topping, thawed and divided
Garnish: fresh raspberries
Preheat oven to 425 degrees. Fit pie crust into 9 inch pie plate according to package directions; fold edges under and crimp. Bake according to package directions. Cool completely on a wire rack before filling (about 15 minutes).
Meanwhile, microwave chocolate in a large bowl at HIGH 1 to 1 1/2 minutes or until melted and smooth, stirring at 30 second intervals. Whisk in milk until smooth; let stand 2 minutes. Fold half of whipped topping into chocolate mixture until combined; pour mixture into crust.
Cover and chill 4 to 8 hours (the longer the better). Spread remaining whipped topping over pie; garnish, if desired.
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